Sichuan Style Potato Pork Ribs

Name: Sichuan Style Potato Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g bone; 300g potato; 10g ginger; Some boiling water; 1.5 tablespoons Pixian Douban; 1.5 tablespoons Soy sauce; 1 tablespoon Cooking Wine; a little Sugar; 2 pcs star anise; 20 capsules pepper

by augenblick

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The dish I made is a bit misleading. The name is Braised Pork Ribs, but I use other bones. I forgot what part of it. I have a bad memory when I get older (Tan Shou...)
The reason why I don’t need ribs is because the price is too hot, costing 23 pounds. I bought this one at only 14, but the taste is definitely not as bad as the ribs, and it is still very fragrant. Of course, if you use spare ribs, the appearance and taste will definitely be better. "

Sichuan Style Potato Pork Ribs

1. Cut potatoes into pieces, wash off the surface starch with water, and drain for later use.

2. Boil the bones in boiling water until they change color, and drain them for later use.

3. Put a tablespoon of oil in the pan and fry the potato pieces until golden brown.

4. Put another tablespoon of oil in the pan and fry the bones until the surface is golden.

5. Add Pixian watercress and minced ginger, stir fry for a fragrant flavor.

6. Then add soy sauce, dark soy sauce, cooking wine, and sugar and stir fry evenly.

7. Add boiled water to cover the bones, add star anise and pepper. Bring to a boil and simmer slowly.

8. After cooking until the bones are crispy, add potato pieces and cook for 5 minutes on medium heat.

9. Finally, open the high heat to collect the dried soup.

Tips:
1. Pixian Douban is relatively salty, so there is no need to add additional salt. If the taste is heavy, you can add an appropriate amount of salt when harvesting the juice at the end.

2. Add soy sauce to make the color beautiful, but don't add too much.

3. The braised ribs must be boiled in water, otherwise the meat quality will shrink and the taste will not be good.

4. It is best to use a disposable seasoning bag or seasoning ball to put the pepper in it and burn it, otherwise the grains of pepper will be uncomfortable to eat.

5. Don't collect too dry when collecting the soup at the end, leave some soup mixed with rice to be super delicious.